Ingredients
Method
- Cream the sugars and butter until smooth, light and fluffy
- Beat in the eggs one at a time, incorporating well
- Add vanilla and combine well, set aside
- In seperate bowl, mix flour, baking soda, salt and spices
- Add dry ingredients to wet ingredients in small batches, (3) on low speed, incorporating well
- Add oatmeal, raisins, on low speed, in small batches (3)
- Cover and chill at least 1 hour, I usually age overnight
- Preheat oven to 350
- Allow dough to warm enough to be scoopable ~ 30 minutes
- Use a #30 disher , (~ 2.5 tbsp) to place on parchment lined sheet pans, ~ 2" apart
- Bake 12-15 minutes. Lightly browned on sides, centers will be soft
- Cool on sheet pan ~ 5 minutes, then slide parchment off to rack, cool there additional 5 minutes, then remove and cool completely on a rack
Nutrition
Notes
My basic oatmeal cookies
One can add walnuts, pecans, (I usually toast those and chop)
One could use my fruit mix for baking, and chop finely.. https://www.roguechef.com/?p=1660
I used a large amount of brown sugar as this attracts moisture and keeps the cookies soft and chewy
For those special batches, I'm known to add a tot or two of a good bourbon, or brush the finished cookies with bourbon. (Yes, I love to cook with Bourbon, sometimes I even put some in the food.)